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Jerk is a style of cooking native to
Jamaica in which meats (traditionally pork and goat, but now including chicken,
fish, beef, sausage and even tofu) are dry-rubbed with a fiery spice mixture
called Jamaican jerk spice. Jerk seasoning principally relies upon two
items: allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest
peppers on the Scoville scale). Other ingredients include cloves, cinnamon,
scallions, nutmeg, thyme, garlic, which are mixed together to form a marinade
which is rubbed onto pork, chicken, or fish. Jerk chicken, pork, or fish
is said to be at its best when barbecued over aromatic wood charcoal or
briquettes. Pimento (allspice) wood or berries placed over coals give jerk its
authentic flavor.
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